Perfect Keto Enchilada Casserole
Print recipe| Serving Size 1 serving (makes 4-6) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 379 kcal | ||
| Protein | 31g | ||
| Total Carbohydrate | 4g | ||
| Total Fat | 28g | ||
| Fibre | 2g | ||
Ingredients
- 1lb chicken (cooked, cut into small pieces or shredded)
- 4 cups cauliflower (cut into small florets)
- 1 1/2 cup enchilada sauce
- 1/4 cup mayonnaise
- 1 Large egg
- 1 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1 1/2 cup shredded monterey jack cheese
Optional
- 1/2 cup sliced olives
Directions
| Step 1 | |
| Preheat oven to 375? F and coat a casserole dish with non stick spray or butter. | |
| Step 2 | |
| Add enchilada sauce, egg, seasoning, spices, and mayonnaise to a large bowl. Whisk well until smooth. Add in pre-cooked chicken. Toss to coat. Stir in monetary jack cheese. Top with additional cheese, olives, and sauce if desired. | |
| Step 3 | |
| Bake for 55-60 minutes until top is bubbly, golden brown, and cauliflower is tender. | |